Mushroom barley soup recipe
Ingredients
200g mushrooms - sliced
20g dried porcini -soaked in a little hot water
4 chicken wings, 2 turkey or chicken necks and heart - mix of giblets
2 onions - peeled and roughly chopped
2 potatoes - peeled and cut into cubes
2 tablespoon vegetable oil
3 carrots - peeled and shredded
3 stalks celery - roughly chopped
200g/1 cup barley - soaked for 1 hour in hot water
2 cloves garlic - peeled and finely chopped
3 litres water plus 3 tablespoons vegetable/ chicken stock or 2 cubes
2 tablespoons sherry or Kiddush wine
Salt and freshly ground black pepper - to taste
Garnish: Sprigs of parsley
This recipe is a version of a classic Polish soup that has been updated with the addition of dried porcini and sherry. Recipe by renowned Jewish cookery writer Denise Phillips
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Method
1) Heat the vegetable oil in a deep saucepan. Sauté the onions, garlic, potatoes and celery for 5 minutes.
2) Add the giblets, chicken or vegetable stock and barley. Bring to the boil and simmer for 30 minutes.
3) Add the mushrooms, carrots and porcini with the soaking liquid.
4) Continue to simmer for a further 30 minutes. Remove the giblets. Add the sherry or wine. Season with salt and freshly ground black pepper.
To serve the stylish way: Garnish with sprigs of parsley
Courtesy of Denise Phillips, www.jewishcookery.com
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